Pumpkin Cheesecake without baking – the fast Cheesecake

The Pumpkin Cheesecake without baking is so easy.

If you have appetite for a pumpkin cheesecake and it has to be fast, should try this recipe. In principle you need only a blender and must stir everything together. The ingredients are a bit special, but this give the whole the special taste.

The dates for the base give the sweetness, that chocolate holds everything together. The covering is bound by the cashews and also fit naturally super to the pumpkin. What pumpkin to take is your decision. I had a left over Hokkaido and just cooked and mashed it.

The whole cheesecake is obviously not very solid, because I don’t use any gelatin. So you should not do in midsummer and place in the blazing sun it. This is a perfect fall-winter cake.

No Bake Kürbis Cheesecake

Pumpkin Cheesecake without baking - the fast Cheesecake

You like cheesecake, but do not want to bake? Then this recipe is just right.
Menüfolge Cake, Sweet
Länder & Regionen US-American
Zubereitungszeit 30 Minuten
Gesamtzeit 33 Minuten
Portionen 8 Pieces

Zutaten

For the Base:

  • 50 g dark Chocolate
  • 175 g Dates - dried
  • 1 Tbsp. Water

For the Cheesecake:

  • 125 g Cashews
  • 30 ml Maple Syrup
  • 75 g Pumpkin Puree
  • 200 g Cream Cheese
  • Cinnamon
  • Nutmeg

Zubereitung

Base:

  1. Melt the chocolate over a hot water bath. Meanwhile, puree the dates with the water.
  2. Mix the date puree with the chocolate and spread as base in a lined baking dish (15 x 20 cm).

Cheesecake:

  1. Soak the cashew nuts, except a few for decoration, about 1 hour in cold water. Drain well and then puree.
  2. Mix cashew puree, maple syrup and pumpkin puree. season with cinnamon and nutmeg.
  3. Stir in the cream cheese and spread the cheese mixture on the base. Refrigerate the cheesecake minimum 3 hours.
  4. Chop cashews coarsely. Take Cheesecake out of the fridge and cut into pieces. Sprinkle with the chopped cashews.

Rezepthinweise

If you need it faster, you can put the baking dish in the freezer.

No bake Pumpkin Cheesecake – the fast cheesecake

No bake Pumpkin Cheesecake – the fast cheesecake

The pumpkin cheesecake without baking is so easy.

 

If you are in the mood for a pumpkin cheesecake and you need to go fast, you should try this recipe. Roughly, you just need a blender and everything has to be mixed together. The ingredients are a bit more special then a regular cheesecake, but they give the thing the special taste.

The dates for the ground give the sweetness, the [amazon link=”B0019ZHU2Q” title=”chocolate” /] holds everything together. The topping is thickened by the [amazon link=”B004M15U12″ title=”cashews” /] and of course they are great with the pumpkin. Which pumpkin you take, is up to you. I had a left over Hokkaido there and cooked and mashed it for this recipe.

The whole cheesecake is of course not very solid, because I have also waived the gelatin. So you should not make it in midsummer and put it in the blazing sun. This is a perfect fall-winter cake. Enjoy it.

No bake Pumpkin Cheesecake - the fast cheesecake

Like cheesecake, but do not like the baking? Then this recipe is just right.

Zubereitungszeit 30 Minuten
Kochzeit 10 Minuten
Gesamtzeit 3 Stunden 40 Minuten
Portionen 8 Pieces

Zutaten

For the ground:

  • 50 g dark Chocolate
  • 175 g Dates - dried
  • 1 tbsp. Water

For the Cheesecake layer:

  • 125 g Cashews
  • 30 ml Maple Syrup
  • 75 g Pumpkin puree
  • 200 g Cream Cheese
  • Cinnamon
  • Nutmeg

Zubereitung

Ground:

  1. Melt the chocolate over a warm water bath. In the meantime, finely puree the dates with the water.

  2. Mix the dates puree with the chocolate and spread as the ground in a baking dish (15 x 20 cm) lined with baking paper.

Chesecake:

  1. Soak the cashews, except for a few for decoration, in cold water for about 1 hour. Then drain well and finely puree them.

  2. Mix cashew puree, maple syrup and pumpkin puree. Season with cinnamon and nutmeg.

  3. Stir in the cream cheese and spread the cheese on the ground. Keep the cheesecake cold for at least 3 hours.

  4. Roughly chop the cashews. Remove the cheesecake from the fridge and cut into pieces. Sprinkle with the chopped cashews.

Rezepthinweise

If you want to go faster, you can also put the bakin dish in the freezer.

 

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